CROCK POT CHILLI RECIPES

Name: Crock Pot Chili Chili and Beans
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups beef broth; 2 (14 1/2 ounce) cans diced tomatoes; 1 (8 ounce) can tomato sauce; 2 (7 ounce) cans chopped green chili peppers; 1/3 cup chili powder; 2 teaspoons unsweetened cocoa powder; 1 jar chipotle chile, chopped; 2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano, crumbled; 1 teaspoon fennel seed; 1 teaspoon fresh ground black pepper; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1 -2 tablespoon sugar; 4 (15 ounce) cans pinto beans; 1 -3 tablespoon olive oil; 2 cloves garlic, minced; 1 large yellow onion, chopped; 1 green bell pepper, diced; 2 lbs beef stew meat, cut small cubes; 1/4 cup all-purpose flour

CROCK POT CHILI CHILI AND BEANS RECIPE - FOOD.COM

Crock Pot Chili Chili and Beans Recipe - Food.com image

Make and share this Crock Pot Chili Chili and Beans recipe from Food.com.

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours

Yield 12 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 cups beef broth
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
2 (7 ounce) cans chopped green chili peppers
1/3 cup chili powder
2 teaspoons unsweetened cocoa powder
1 jar chipotle chile, chopped
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon fennel seed
1 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 -2 tablespoon sugar
4 (15 ounce) cans pinto beans
1 -3 tablespoon olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
1 green bell pepper, diced
2 lbs beef stew meat, cut small cubes
1/4 cup all-purpose flour

Steps:

Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
Turn crock pot on low.
Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.
Add to crock pot.
Dredge the beef in the flour and brown in skillet.
(add more oil, if necessary).
Add to crock pot stir well.
Cook 8-10 hours.
Taste check; for acidity if necessary add more sugar, salt.

Nutrition Facts : Calories 374.7, FatContent 6.5, SaturatedFatContent 2, CholesterolContent 48.4, SodiumContent 533.7, CarbohydrateContent 51, FiberContent 16.3, SugarContent 6.9, ProteinContent 32.1

CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE

Crock Pot Creamy Tomato Soup - Skinnytaste image

This creamy, rich Slow Cooker Tomato Soup is made with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Provided by Gina

Categories Soup

Total Time 410 minutes

Prep Time 10 minutes

Cook Time 400 minutes

Yield 6

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
28 oz can whole plum tomatoes (with juice)
1 tsp thyme
1/4 cup fresh basil
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
Parmesan or Romano cheese rind (optional)
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons flour
1/3 cup grated Pecorino Romano cheese
1 3/4 cups reduced fat (2% milk, warmed)
salt (to taste)
black pepper (to taste)

Steps:

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
Add to slow cooker.
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
Melt the butter over low heat in a large skillet and add the flour.
Stir constantly with a whisk for 4 to 5 minutes.
Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
Cover and cook on low 30 more minutes.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 177 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 10 g, SaturatedFatContent 4.5 g, CholesterolContent 21 mg, SodiumContent 600 mg, FiberContent 3 g, SugarContent 8 g

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